← Nouns Cooking · Japanese

Ingredients

• 4 slices slices Japanese milk bread (shokupan)
• 240 ml double or whipping cream, well chilled
• 2 tbsp Sugar
• 8 Strawberries, hulled
• 1 Kiwi fruit, peeled and cut into wedges
• ½ Orange, peeled and cut into segments

Method

1. Whip the cream with the sugar until it holds stiff peaks; it needs to be firm so the sandwich keeps its shape.
2. Spread a thick layer of cream over two slices of bread.
3. Decide where you will cut each sandwich (usually corner to corner) and press the fruit into the cream along that line so it will show in cross-section. Fill the gaps with more fruit.
4. Cover the fruit with more cream, smoothing it into the spaces, then top with the remaining slices.
5. Wrap each sandwich tightly in cling film, mark the cutting line on the film, and chill for 1 hour.
6. Cut through the film with a sharp knife, wiping the blade between cuts, then trim off the crusts and serve.

Tips

• Pat the fruit very dry, or the juice makes the bread soggy.
• Mascarpone or cream cheese whipped into the cream makes it extra stable. Contains wheat and dairy.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan